1. Preheat oven to 350 degrees Fahrenheit. Mix together flour, soda and salt in a small-medium bowl and set aside. Lightly grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, milk, and vanilla. Mix in mashed banana and baking powder. Add ingredients in the small bowl and stir well.
3. Once it is well stirred, lightly mix in the crushed walnuts. Drop by tablespoons onto prepared cookie sheet. Bake 9-12 minutes (depending on your oven).
For a less greasy mixture, I'm sure you could add more milk and less oil, but I haven't tried it yet. And this recipe only makes 12-13 cookies for me, but I like to make giant cookies (heaping tablespoons for me!).'

SO HOW'D IT GO?

The recipe is kind of confusing and could have used a couple of edits before being posted, but I still followed it as best as I could. I ended up with something that probably would have made tasty muffins, but awful cookies. I made a double batch and added another half a banana, probably 1/4 cup of sugar and a 1/4 cup of flour to the dough, as well as about another 1/2 teaspoon of salt. Then I liked the dough.

I also used Rice Nog instead of soymilk, but no more than 2 tablespoons, even for a double batch. I think this recipe has a lot of potential but really needs some tweaking, otherwise it produces what I would consider a sweet biscuit, rather than a tasty cookie.

So I was sort of confused about why it put to add the soda twice, but I put the baking soda the first time. And as I didn't have any soymilk I used water instead. But, it was AMAZING!! I was craving banana bread and as I didn't have a loaf pan and didn't want to buy one, since I am a college student and the chances that I will use it again are slim to none. It definitely satisfied my craving!Super delicious and I would definitely make it over and over again!

The first time I made these, I added the full 4 Tbsp soymilk without seeing how the texture was first - the batter came out pretty runny. The second time I didn't add any soymilk, and the batter was still pretty soft, and the cookies still spread a good deal. My (omni, banana-bread-loving) boyfriend loooved these (we added some chocolate chips too), but I'm thinking next time I may just reduce the oil without subbing anything - I bet with the baking powder (and banana!) that they'd still be pretty soft cookies.

These are pretty much fluffy banana bread in a cookie shape - very tasty and easy. I used half applesauce/half oil. The batter was pretty runny for me - I almost poured it into a muffin tin instead of making cookies, maybe I added too much soymilk. The cookies turned out fine though, even with the runny batter. This made 12 huge cookies.

These are very good- a very cakey type cookie. Kids loved them and kept asking for more. Followed advice of other readers and replaced half the oil with applesauce. I added a sprinkle of cinnamon and used pecans. Yummy- I'll be making these again and again!

YUM-O!!! Since I continuously have a sweet tooth and refuse to waste overripe bananas, I made these. They are soooo good!!! I had some leftover chocolate chips which I threw in and didn't have any walnuts. Now I know what I'll be making with my overripe bananas from now on. Oh! I only used 1/3 cp oil...It's possible this is why mine didn't flatten out like the other pics I saw, but they actually tasted like pillow-y delicious banana bread!

These were great and so easy to throw together! My only suggestion is to watch out for the salt content if you're using salted nuts. I made that mistake just now unfortunately... even being a touch too salty, they were still delish! I'm about to make a second batch and I'll cut the salt down to 1/4tsp since my walnuts are presalted :)